Схема разделки

Neck

Beef
neck has the tendons you’ll also find in oxtail, as both the neck and the tail move alot
throughout the animal’s lifespan. So by definition these
two are rather similar and therefore in many recipes can actually be switched.
Beef neck makes marvelous stews, the best burgers and is great for recipes that
require pulled beef.

Chuck

Cutting
chuck differs around the world, however the way we cut it we are left with a
Chuck under blade, Chuck eye roll and the end of neck. The chuck under blade or
chuck bottom has a stronger texture and is therfore fit for faster stews and
roasts. Chuck eyeroll on the other hand is a tender cut, sometimes called the
mock ribeye, as it is a continuation of the muscles. It is juicy and has an
exceptional flavour.

Entrecot

Boneless
ribeye is still one of the most loved pieces of meat around the world. Why? Because it is so
simple, it is tender but due to fat and tendon combination has a sensational taste. Therefore boneless ribeye is a perfect fit for classic panfried or
grilled steaks.

Top loin

Top loin also known as New York Strip is cut from the muscle Longissimus dorsi,
which is towards the rear-end of the steer. It has a tight texture, yet
is still moderately tender. Top sirloin has a beefy flavor, which is not
as robust as ribeye, how ever is much easier to trim. It is best
pan-fried or grilled.
Kirjeldus

Sirloin

Top sirloin also known as New
York Strip is cut from the muscle Longissimus dorsi, which is towards the
rear-end of the steer. It has a tight texture, yet is still moderately tender.
Top sirloin has a beefy flavor, which is not as robust as ribeye, how ever is
much easier to trim. It is best pan-fried or grilled.

Tail

In
their menues, many restorants still call the simple tail an oxtail, where in
reality the tail of beef comes from both gender with no difference. The
consumtion of it dates back as far as the consumption of beed, where no part of
the animal went to waste. Oxtail makes the most flavourful beef stock, where
for the most part, the robust beef flavor comes from the bones and marrow.
However the meat is also very tasty and the rendered stock will be thick and
gelatinous due to collagen released.

Flat Iron Steak

The
most intersting part of this very tender steak, is its charismatic name. The
steak got its name as from the shape, it remindes most of an old flat iron. It's one of th most tender
muscles in the beef carcass and has a rich, succulent flavor. The perfect way to cook Flat Iron
is on a grill, as a whole muscle.

Marrow bone

Sugar bone, or the bone with bone marrow, is great for
making a robust tasting stock. However if cut
crosswise, it is an ideal source for bone marrow. For roasted bone
marrow, you can either tame it or go along with it, and nothing in between. It
is such a stand-out ingredient that you can simply throw it on a plate and
contrast it with some citrus and salt.

Petite tender

Is
still a rarely known steak, which is unusual as it is the most tender muscle
after the tenderloin or filet mignon itself. Teres Major, which is the real
anatomical name of the muscle comes from the Chuck part of the steer, up in the
shoulder blade, sitting across from flat iron. Cook it on a very hot grill or
pan for the best results.

Shoulder

Beef shoulder is cut from the first primal of the animal, containing
loved muscles such as petite tender and flat iron steak. Shoulder itself
has a tougher texture and is therefore good cut into strips and fried
for quick salads or stirs. Shoulder is also used for fast stews like
Stroganoff.

Shortribs, rib plate

Beef ribs also known as short ribs and thin ribs, are more indulgent
than pork ribs, but still relatively inexpensive. Beef short ribs
contain more meat than pork ribs and can be cooked to very tender. If
you have time, they are best grilled, barbecued or roasted. Individual
ribs can also be added to stock and stews.

Tenderloin

The
tenderloin needs little if no introduction. With the tenderloin it is extremly
important to remember that it is an extra-lean meat that dries out and over
cooks very easily. It is good for Boeuf á la tartare or carpaccio, but can also
be whole-slow-roasted in a reverse-sear method.

Topside, top round

Top round or topside is a large
cut, rolled and divided into two or three boneless joints. Making it again
perfect for different roasts. Compared to other parts of the round it is
moderately tender and is therefore also fit to cut into lean steaks.

Silverside, bottom round

Bottom round also known in the
UK, Ireland and Australia as Silverside is a cut just above the leg cut and it
gets its name from the “silverwall” or a skin like connective tissue, on the
side of the cut, which has to be removed before eating. Bottom round is also very lean and is great
for different pot roasts.

Eye of Round

Eye of round is a extremely lean
cut taken from the hindquarters of the cow, which also gets a fair amount of
exercise. Leaving it medium rare and sliced thin against the grain, it is the
best shaped and texture muscle for a roast.

Matambre

Matambre
is a thin yet chewy, yet very flavourful beef cut. It is basically belly meat
that runs from the chest to the flank. It is an unique cut and the cooking
methods vary regionally, however the most popular way is to cook it as a roll
filled with different herbs and vegetables.

Tri-tip

Tri-tip
is as the name points out, a triangular, large muscle cut from the bottom
sirloin. Tri-tip is a rather lean cut
and texturally resemles flat cut brisket, though it doesn’t
have nearly as much outside fat.
Flavourwise it resembles the eye of round, it does not have too strong
beef flavour, so it is best to season it more. It is best cooked just until
medium-rare, over an open bit.

Knuckle

Knuckle is cut from a primal called round or basically hip of the beef.
The knuckle contains three distinct and very lean muscles - tip center,
tip side and tip bottom. The knuckle can be used whole as a large
roast, or can be broken down further into its component muscles, which
can be allocated to different purposes like stew meat or kebabs.

Flank steak

Like
anyother rare muscle flank steak has lots of names around the world, but flap
meat, flank steak and faux hanger are the most common. Flap meat has a strong
beef flavour, but also due to its coarse texture takes on marinades very well.
Flank steak takes great to fast-cooking methods like grilling or searing. It is
excellent cooked whole over an open fire or on a pan, and then sliced thin.

Testicles

The
texture of a beef testicle is almost identical to that of a succulent
scallop and it is needless to say more. When cooking, there are
basically to options to consider. If you are primarily concerned with
the flavor, then grill the testes, if seeking for more textural
contrast, batter and fry them.

Brisket

Brisket comes from the front breastbone of the animal, so the muscle
supports much of the weight of the cattle, meaning there is a fair
amount of connective tissue. On some cuts of the brisket fat forms a
thick layer, which helps to protect the meat from drying out, making
this cut ideal for long, slow cooking either in barbecue or in pot.

Shank

Osso
buco better known as beef shank, is nothing more than its name states -
beef shank. Mindless of its simple name it is one of the best cuts for
stews. As the bone marrow in the shank melts, it gives the dish a
luxurious strong gravy with tender meat on the bone.

Picanha

Even
though we think of churrasco and picanha as inseperable from the Brazilian
culture, it is actually a newcomer. Oddly enough, it was introduced by
Hungarian butchers in the 60s to serve the immigrant workers at the Volkswagon
plant. Picanha also known as the rump cap, is a triangula, rather tender muscle
with a layers of fat, which gives the meat juiciness and protects it from human
error that may occur during grilling.